It's slow-cooker season! The time of year that our meals can tick many health boxes:
✅ we can jam them full of veggies for lots of nutrition
✅ they are super simple to prep: just dice it up, chuck it in and turn it on!
✅ we can make lots and have enough leftovers for a healthy lunch tomorrow!
Here's a cracking slow-cooker recipe that makes it back to our weekly rotation year after year. Even if you're not a vegetarian, this recipe will definitely satisfy!
I can black beans
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed (or lentils)
1 can baked beans
1 can diced tomato
1 can whole kernel corn, drained
1 onion, chopped
1 green capsicum, chopped
2 zucchinis, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 can diced chillies
1 -2 jalapeños, chopped (depending on how much heat you want)
1 tablespoon chilli powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
In a saucepan, sauté the onion, capsicum, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, capsicum, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with brown rice, or on shredded lettuce for a low-carb option
This freezes well!
Recipe from food.com